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2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
3 eggs
1 1/2 c. vegetable oil
2 c. finely grated carrots
1 tsp. vanilla extract
1 c. well-drained crushed pineapple
1 c. shredded coconut
1/2 c. chopped nut, divided (optional)

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots,
and vanilla; beat until combined. Stir in pineapple, coconut, and
1/2 c. nuts. Pour into a greased 9x13x2 in. baking pan. Bake at
350 degrees for 50-60 minutes or until cake tests done. Cool and
frost with Cream Cheese Frosting. Store in refrigerator. 12-16

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